Cheese and pepper risotto

For a simple and tasty lunch, serve the cacio e pepe risotto to be prepared in a short time.

The cacio e pepe risotto recipe is a revisitation of a typical dish of the gastronomic tradition of Lazio: the beloved spaghetti, however, in this new version, are replaced with Carnaroli rice. The result is a first course as simple as it is tasty , which will fill your home with the scent of cheese. To prepare the creamy sauce that seasons this risotto, you only need a few ingredients; all you have to do is mix the rice with butter, lots of pecorino romano (which cannot be missing in this preparation) and black pepper . Let us be delighted by the authenticity of this good dish!

Preparing the recipe for cacio e pepe risotto

1. First, make the vegetable broth. Peel and clean the vegetables, namely the carrot, onion and celery.
2. Immerse them in a pan full of water and add the parsley.
3. Add a handful of black pepper and put on the heat to bring the contents to the boil.
4. Take a saucepan and pour the oil slowly onto the bottom. Heat it on the stove.
5. Add the rice and let it toast ; when it is ready, add the vegetable broth, in several batches and mixing as you go.
6. At this point, let the rice cook for the expected time.
7. Once cooked, season with a little salt and turn off the stove.
8. Add the butter to the risotto and mix it .
9. Then, also add the grated pecorino.
10. Continue to stir the risotto, adding lots of black pepper, according to your preferences.
11. Once all the ingredients have been mixed, you can serve it.

Read also

Creamy cacio e pepe: how to prepare it with photo and video recipe